Welcome to The Lunch Belle, a food website/blog that views the New York City + Los Angeles dining scenes through the lens - and belly - of a highly opinionated, critical, adorably quirky, and culinary-obsessed thirty-something year old.

From a solid array of tavern eats and craft beer menus that are printed daily (twenty-plus featured beers with thirty rotating options from all over the world) to 'Trivia Night Tuesday's' and 'Football Sunday's (during the season),' Chelsea's World of Beer is a casual destination for quality and fun. Quality fun!

Being that I was invited for a food/beer tasting, WOB (World of Beer) provided my guest and I with various offerings that are currently available on both the regular and seasonal menus.

I will review what we tasted and sipped in chronological order of what was served:

The Colorado Chili was intrepid, robust, and savory without being too spicy. For a Texan who holds this dish in high regard, it did not let me down. That was until I happened upon the spoonful containing a bean or two (Beans in chili are a cardinal sin in the Lone Star State - luckily, this version was named for Colorado, the Centennial State, so it got a free pass.).

Colorado ChiliTo accompany the chili and the forthcoming appetizers, we were treated to three generous flights of craft beer. The first of which included:

Craft beer flight 1 (of 3)The appetizers round continued with a German Pretzel, which was accompanied by a bowl of molten beer cheese (so good, in fact, that I’d order a side of that shit alone if they’d let me)! The pretzel, bigger than a sports car’s steering wheel, had great texture and made for the perfect treat to share!

German Pretzel + Beer Cheese! Like a hobbit sitting down to a second breakfast, we were presented with yet another appetizer to sample. No complaints here! The Ahi Tuna Tacos were so delicious, in fact, that they made me question my hard and fast rule of only ordering tacos at trusted taquerias. The tuna, light and buttery with a tart-but-bold kick from the sriracha lime aioli, was enveloped by freshly-made roasted tomato and corn salsa and queso fresco.

Honestly, we could have ended the night with a refill (or two) of these bad boys!

Ahi Tuna TacosThe Black and Blue Flatbread was savory, filling, and the flavors of the blue cheese and juicy steak blended together very nicely. The balsamic reduction, while heavy-handed in its application, made for the perfect juxtaposition of sweet and savory.

The Chimay Burger was hands down, the most remarkable item of the night. From the onions caramelized to perfection and the elegantly-sauteed mushrooms, to the Chimay Classique Cheese, this sandwich stands alone in a class by itself! I don’t think I’ve ever said this about a burger, but it quite literally melted in my mouth! Here it is, almost a month later and I'm still dreaming about it...

*Order this burger 'medium rare' to capitalize on all of the textures, flavors, and juices.

The Chimay BurgerAfter we enjoyed two more flights of craft beer, it was time for dessert!

The Kahlua Belgian Waffle S’mores were a fun, modern spin on the campfire classic (albeit super STICKY), and the Caramel Apple Rings were a pseudo twist on a traditional apple turnover, accompanied by a decadent salted caramel sauce.

Dessert!

The tasting menu that we were provided is only a sampling of what the restaurant and beer hall has to offer. With tantalizing selections such as Chimichurri meatballs, fried pickles, and artisan sausage boards - in addition to the numerous options on tap - there is surely something for everyone at WOB.

As a self-proclaimed 'fried chicken/wing enthusiast' who's been on her share of fried chicken-centric food crawls across Manhattan - and Korea, for that matter - I can confidently say that the absolute best version is right here in our own backyard: Hell’s Chicken is a Korean restaurant that, while offering a full range of traditional dishes, specializes in gluten-free fried chicken. Oh, and the name of the place has nothing to do with some wickedly-spicy wing batter or accompanying dipping sauce - Hell's Chicken just so happens to be located in Manhattan's Hell's Kitchen neighborhood! That's all. So then what's the story with gluten-free fried chicken, you ask? Well, initially, owner Sung Jin Min began serving two versions of the battered bird - one made with rice flour and the other with a traditional combo of rice and wheat flour. Ultimately, he decided to do away with the latter (rice/wheat flour) and solely batter his chicken with rice flour (thus gluten-free fried chicken). Plus, who isn't gluten-free these days?

Clean & casually sophisticated digsBrined for twelve hours, Hell's Chicken's namesake item is fried-to-order and served one of two ways: Plain or enveloped with your choice of sauce (sweet, caramelized tomato or the signature "Hell's Rocks"). Obviously, I sampled both preparations! My favorite of the two? Sauced'up, of course.

Fried wings sans sauceFried wings with "Hell's Rocks" sauce - sprinkled with cashews for the extra crunchIn addition to the outstanding chicken, I ordered the Bibimbap, which was presented in a sizzling stone bowl and served alongside traditional accompaniments (kimchi, bean sprouts). Julienned carrot, aster, radish, bracken, squash, and bean sprouts were beautifully displayed atop warm rice and crowned with a raw egg yolk. Using my chopsticks, I stirred the ingredients together with a dollop of a spicy/sweet sauce that consisted of hot pepper paste, honey, and sesame oil. Similar to "tahdig," my favorite part of this dish was the crunchy rice crust that formed at the bottom of the hot stone bowl.

Bibimbap

Next time someone asks me where to find the best fried chicken in town, I will unhesitatingly tell them to run - not walk - to Hell's Chicken. It's, quite literally, heaven in "Hell!"

Owner David Smith, partner Jeff Anzulewicz, Chief Bartender, Tristan Colegrove, and Executive Chef, Jim Takacs, pour an extensive list of beer with more than 18 selections on-tap, a small, but smart selection of wines by the glass, and a refined list of classic cocktails accompanied by a menu of modern American favorites.

Photo courtesy of Haymaker Bar & Kitchen Urban-cool, yet warm and inviting, Haymaker's interior atmosphere (designed in the spirit of a haymaker’s farmhouse with early 20th century charm and old-world personality) makes for the perfect setting in which to enjoy post-work beverages - pre/post Madison Square Garden eats and libations - craft beers with the boys - a hearty snack or meal - even date night!

Photo courtesy of Haymaker Bar & KitchenFood

The Baked Dry Rub Chicken Wings - a lovely departure from the traditional "Buffalo" variety - were liberally massaged with a house spice blend and enveloped in a sticky sauce that was fragrant with notes of citrus, sweet chili, and garlic.

While an order is definitely sharable, you're not going to want to split them with anyone. Trust me!

Photo courtesy of Haymaker Bar & KitchenThe next small plate to arrive was the highly anticipated Mac and Cheese (parmesan cream sauce, white wine, pancetta, cremini mushrooms, bread crumb crust). While it was beautifully constructed and very pleasing to the eye, the dish, itself, was too noodle-heavy and desperately lacking in cheese.

Photo courtesy of Haymaker Bar & KitchenAs tempting as the small plates menu reads, I’d recommend leaving room for the larger, more hearty entree plates: Slow Roasted Pork Ribs were prepared with a savory/sweet pecan-bacon barbecue sauce that harmonized perfectly with the tender, fall-off-the-bone pork ribs. A side of bourbon-kissed yams echoed the sweetness of the barbecue sauce and provided a warm, pillowy texture that literally hugged my taste buds.

Drinks

Perhaps the most remarkable aspect of the menu is the beverage - namely the beer - selection. Options come from near and far and are hand picked, sampled and, most importantly, judiciously coupled with the food offerings. Some stand-outs for me were:

Kent Falls Shower Beer (Kent, CT 6.0%): Had a hint of rind and a muted tone of herbs/mint. Overall saltiness, but doesn't overpower like a more potent sour.

Easily my favorite among the dozen-plus options that I sampled was the Hill Farmstead Citra (Greensboro, VT, 5.4%), an American pale ale dry-hopped with Citra (hops) from the American Pacific Northwest.

For those of you who aren't particularly fond of beer (really?), trust me when I say that there are plenty of options in the form of wine and cocktails. One that particularly caught my eye was the "Siesta" - tequila, Campari, grapefruit, and lime - which proved perfectly-crafted and unmistakably delicious.

*This post was written by Edgar Castillo and edited/formatted by The Lunch Belle.**

Recently, a select group of New York’s most fabulous 20 and 30 something's were invited to partake in a “fiesta” at Senor Frog's New York. Beyond the date, time, and address, details about the event were mum...

Prior to the festivities, I scoured the web to confirm that Senor Frog's was, in fact, a Mexican restaurant. Well, it's not. Save for the chips and salsa/guac/queso selections - plus a random scattering of Mexican-inspired salads and entrees - the menu is chock-full of Americanized stuff like chicken wings, sliders, BBQ ribs, and Philly cheesesteak. So, if you can get over the fact that the word Senor means nothing in terms of the type of cuisine that is actually served, then you’ll be alright. Alternatively, if you're someone (ahem, like me) who can't leave their expectations at the door, then you'll just have to keep reminding yourself that Senor Frog's is *not* a Mexican restaurant.

The Food:

The centerpiece of the fiesta was a ho-hum chips-and-dips station: The salsa was sweet and marinara sauce-esque - nothing remotely close to savory - and certainly not even close to being spicy enough for this guy. Likewise, the guacamole was runny and heavy-handed with the lime juice. Proper guac should be chunky and not drip down your arm as you bring the chip closer to your mouth. At Senor Frog's, this dip relies too heavily on its lack of additions (tomato, onion, garlic) and, ultimately, fails. In my opinion, the restaurant also missed a golden opportunity for a nacho bar (cheese fountain, anyone?!).

The passed appetizers included mini quesadillas, popcorn, and flautas. The chicken flauta was so small that I couldn't even tell if there was even any chicken involved! The fish flauta, on the other hand, was unexpectedly tasty and delicious! Who'd have thought?

Senor Frog's has margaritas on tap. I repeat: Senor Frog's has margaritas on tap!!! The salt-rimmed glasses in which the beverage was served helped to juxtapose the sweetness; this especially came in handy with the much more cloying - but equally tasty - frozen margarita.

With all of the savories, I was pleased when I saw the mini churros slowly making their way via passed tray. While the yummy flavor was there ("fried," cinnamon, sugar), they were slightly overcooked.

For dessert part deux, we were treated to an 'ice cream conga line light show,' in which the staff paraded through the restaurant and performed prior to presenting us with individual ice cream stations (in the shape of a “mini truck”). As wacky and far out as this probably sounds, it was nothing short of fun; very nostalgic and reminiscent of my days at summer camp and childhood friend’s birthday parties.

The Fiesta:

Upon looking around, I noticed that the dining room was packed with some of the most fun 20-and-30-something's in the city (...So, how’d they get my name?)! Moreover, the ceiling space was slowly filling up with artisanal helium accessories. Scattered throughout Senor Frog's were a couple of balloon artists who provided guests with whatever designs their hearts desired! Naturally, I asked for a sombrero. Let's just say that my balloon artist delivered in a big way!

The Fat Jew!My guest, Eddie, and I began to discuss how this whole experience felt like a spring break trip during college! To quote a fellow attendee - and new friend - Elliott, “My favorite part was just how much fun everyone was having. I don’t think any of us were expecting it. We entered some sort of time warp, and were transported back to high school/college spring break. Like anything goes! Pretty special when you think about it.” More importantly, Elliott shared our grievances about a missing cheese component at the chips-and-dips station.

Ultimately, showmanship eclipsed over the cuisine, which wasn't entirely shocking. But, damn, did we have a good time!

From NYC to Argentina (and, literally, everywhere in between) I've been to more than my fair share of steakhouses. As an avid carnivore, you can imagine the anticipation and excitement I felt leading up to my inaugural visit to Angus Club Steakhouse, a beef-centric restaurant located in the Midtown East neighborhood of Manhattan.

Housed in a bi-level space, Angus Club boasts a dining room and bar on each level: The lower floor is best suited for the evening with its stunning, dimly-lit atmosphere, generous table spacing, and handsome, "classic NY" appointments (sleek hardwood flooring, leather chairs, crisp white tablecloths). Upstairs evoked more of a "lunch time" vibe, perhaps for the sole fact that it was brighter.

Dining room: Photo courtesy of Angus ClubUpon arrival, my guest and I were greeted by Dino (the owner) who, en-route to our lovely first floor table, told us a bit about his gorgeous restaurant. "Angus Club separates itself by approaching some steakhouse classics differently. Our creamed spinach, for example, is prepared with just a touch of cream," he noted. "We also pride ourselves on seafood."

Clink! My guest and I toasted to our evening with perfectly-crafted dirty martinis that were finished with my favorite accoutrement: Blue cheese-stuffed olives!

Dirty martiniFor appetizers, we chose to split the Crab Cake and the Jumbo Shrimp Cocktail. While the presentation was attractive and colorful, I found the 'cake to be a bit bland and lacking in flavor. The shrimp, on the other hand, were perfect and delicious. There was a "snap" with each bite, which confirmed their freshness and quality. A steakhouse classic!

Pan-seared Crab CakeJumbo Shrimp CocktailFor entrees, my guest and I thought it would be best to split the restaurant's highly-recommended Porterhouse steak. For those of you unfamiliar with the theatrical presentation of this cut of beef, imagine when you're at a Mexican restaurant and order the fajitas. Not only can you smell their approach from like 20-feet away, the sizzle wafting from the hot griddle pan causes guests at neighboring tables to pause their conversations and visually follow the fragrant steam train that's quickly approaching your place mat.

Well, very much unlike the fajita service at your local Mexican joint, it is traditional and customary for your waiter to serve each steakhouse guest their first slices of the Porterhouse! Fancy, eh?

PorterhouseAfter our server placed two slices of the sirloin portion (of the Porterhouse) and one piece of the filet atop our plates, he made a "hold on just a second" hand gesture as we reached for our knives and forks. "Et voila," he said, as he simultaneously poured some of the rendered drippings over our meat. To accompany, we ordered a side of Creamed Spinach and Steak Fries.

To my utter shock, I found the sirloin cut - not the filet - to be the better of the two! Despite the marbling, the filet was lacking in inherent flavor.

While we found the meat lackluster, the sides were brilliant. The less-cream Creamed Spinach tasted much cleaner and spinach-y, with a subtle hint of garlic. Quite the opposite from every other steakhouse's version (a white, wiggly glob with a few green bits)! And those Steak Fries! My goodness, they must have been twice - maybe thrice - cooked! Crispy and hot, with just the right amount of salt, I would return for these, alone! They were, hands down, the best part of the meal.

With a bit of room left in our bellies, my guest and I split two desserts: Creme Brûlée and the Key Lime Tart. While neither was exemplary, we preferred the brûlée to the tart.

Aside from being one of the most hospitable, humble, and kind folks you could ever meet, Hemant Mathur (owner of Dosai, the newest gem to land on NYC's "Curry Row") is an incredibly well known Michelin starred-chef and local restaurateur. If you're at all familiar with the Indian dining scene in NYC, then I'm willing to bet that at least one of the six establishments he co-owns is in your queue of favorites: Chola, Kokum, Chote Nawab, Dhaba, Malai Marke & Haldi.

Upon my arrival to Dosai, I was positively taken by the space's modern, urban-chic decor. I found it unique; not for NYC, obviously, but in contrast to the restaurant's neighboring competitors who have a more, shall we say, traditionally Indian aesthetic.

Within seconds of placing my napkin in my lap, Chef Mathur arrived at the table and went over the attractive and ample menu. "So...what can I get for you, my dear?" I instructed him that I was willingly at his mercy and that he could select some of his favorite dishes.

Upon first sip of the Mango Lassi, both my insatiable sweet tooth and hunger pangs were shockingly squashed. I mean, I knew that I was literally drinking yogurt, but I didn't realize how incredibly filling it was! The lassi was so delicious, however, that I could not stop sipping. Full stomach be damned!

Mango LassisThe first nibble to arrive was the Fried Idli. "Idli" is a small, savory cake that is made by steaming a batter consisting of fermentedblack lentils and rice; it is served as a traditional breakfast in South Indian households. At Dosai, leftover idli is cut in to bite-sized pieces and fried. Trust me when I say that these little nuggets are as addicting as potato chips. "Bet you can't eat just one!"

Fried IdliIf there's any way to make eating your vegetables more pleasant, then it's obviously to consume them fried - laden with cheese - or served alongside a bowl of ranch dressing. In the case of Dosai'sLasoni Gobi, cauliflower florets are dredged in rice flour before taking a dip in the deep fryer. The result is an unctuous, crunchy exterior that gives way to an incredibly moist and tender interior. While I cannot pinpoint the components of the sauce that the florets were tossed within, there was an undeniable sweet and sour tang, plus a mysterious, spicy kick.

Lasoni GobiBetween the delicious mango lassi and the fried nibbles, I was almost at my stomach's consumption limit! However, I couldn't come to a restaurant that specializes in "dosas" (a fermented crepe made from rice batter and black lentils) without sampling a damn dosa! Right? Right.

I was presented with the Paper Malai Dosai, a long, crispy dosa (a fermented crepe made from rice batter and black lentils) liberally stuffed with warm, coriander-kissed potatoes and served with four unique dipping sauces.

Paper Malai DosaiBy this point in the meal, I assumed that I would be questioned as to whether or not I wanted dessert. After my "come to Jesus" that I was too stuffed to even take another sip of water, I scanned the room for my server to ask for the check. Before I could catch his eye, Chef reappeared from the kitchen and presented me with a bowl of Payasam, broken semolina wheat that is boiled in reduced sweetened milk and flavored with cardamom, fried vermicelli noodles, raisins, and cashew nuts. A truly sweet ending to an incredibly delicious meal!